Casserole of Chicken

Ingredients

• 1| oz. of butter or clarified dripping
• about £ lb. of ham or bacon
• a bunch of herbs
• a sliced carrot
• 2 or 3 green onions
• a few peppercorns
• 1 gill of light white wine
• 1 gill of good stock

Method

1. 1

   Truss a fowl as for roasting; put into a casserole 1.5 oz. of butter or clarified dripping; let this melt, then put in the fowl with about 0.5 lb. of ham or bacon cut up rather small, a bunch of herbs, a sliced carrot, 2 or 3 green onions, and a few peppercorns, and fry it all together till the fowl is nicely browned, turning it once or twice, and basting it.

2. 2

   Pour off all superfluous fat, and put in 0.5 gill of light white wine and 1 gill of good stock; cover down the pan, and keep it simmering gently either in the oven or at the side of the fire for 1.5 to 2 hours.

3. 3

   Then take it out, cut up the fowl and keep it hot; meanwhile, remove all the fat from the gravy, take out the herbs, and add another gill of stock, and if liked, 1 tablespoonful more wine; boil it all up, put in the cut up fowl, and heat it up again thoroughly before serving.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 11. The excerpt below is the record exactly as published.

Casserole of Chicken (Hot). Truss a fowl as for roasting ; put into a casserole 1| oz. of butter or clarified dripping ; let this melt, then put in the fowl with about £ lb. of ham or bacon (not too fat), cut up rather small, a bunch of herbs, a sliced carrot, 2 or 3 green onions, and a few peppercorns, and fry it all together till the fowl is nicely browned, turning it once or twice, and basting it. Pour off all superfluous fat, and put in \ gill of light white wine and 1 gill of good stock

Cook this with the app: pantry check, scaling, and the assistant.